Banana Cupcakes

April 9, 2008

Banana craze? O.o it seems like everyone is either baking banana cakes/loafs or in the massive bread baking mood. *ponder* by coincidence I have 2 huge bunch of bananas sitting in the fruit basket and our dear always happy- nonsensical-crappy-friendly-yet we love classmate, Zheyan, will be celebrating the day he aged tml(10th April) GOSH!! God thanks for this crappy chap in my life! πŸ˜›

Always-nice-and-kind Amanda, plans to make him something… and being aware that he fancy bananas(maybe that’s the reason why he is at times nonsensical like a monkey?), I decided to make him banana cupcakes! no frosting and fancy deco, as we have class till 10pm today! *sulk* i wouldnt want him to bring home melted and messy looking cupcakes! So here’s my undecorated, simple, light soft, banana cupcake! take a look~

well, it’s actually a banana cake recipe! =X As I’m currently in the use-the-muffin-tray-for-everything mood, i made them into cupcakes! LOL, been making full use of the muffin tray! it’s easy work! easy clean up, shorter baking/steaming time, easy to consume, grab and go! πŸ˜› In fact, I made <this> and <also this> recently again! As they are soooooo much loved by my family and friends. *wink*

This is shared kindly by aunt, yields light, soft banana cake. πŸ™‚ Checkout the texture! *drool* i love soft and fluffy cakes! erm… cupcakes! (^.^ V) keeping this recipe!


225g Cake flour
1 tsp baking powder
1 tsp bicarbonate soda
150g butter
150g castor sugar
2 eggs, large
50ml milk
3 large bananas (mashed)

Β½ tsp banana essence (optional)


  1. Preheat oven to 175 Degree C and line muffin pan with paper cups.
  2. Sift cake flour, baking soda and baking powder into a mixing bowl. Set aside.
  3. Cream butter until light and creamy for about 5-8 minutes.
  4. Add sugar and continue to mix until light and fluffy.
  5. Beat in eggs, one at a time.
  6. Stir in banana essence if you are using.
  7. Beat in mashed bananas and milk.
  8. Finally, fold in sifted flour into mixture.
  9. Divide batter evenly into paper cups. Bake for 20 – 25mins or till an inserted skewer comes out clean.
  10. Remove the pan from the oven. Rest for 10 minutes before removing the cupcakes from the pan. Cool on wire rack.

**NOTE** if baking in loaf, increase baking time to 50-60mins.

Yum Yum! Amanda feels that they are delicious! πŸ˜› light and soft indeed! but however, <steam banana cake> still wins hands down among all banana cakes! πŸ˜› If you have a sweet tooth, do increase the sugar content. For me, this amount is sweet enough though. πŸ˜› Btw, i did some “limited edition” version and Dorie’s Chocolate chip cookies <once> <again>. :X ohh side-track before i forget!

Happy B.day ZY!! May u be Blessed with everything and anything! *wink*

Back to the “limited edition”, it is centered with chocolate chips. The following image, may be disturbing! i apologize~ >.< it looks messy with the chocolate all over… =X but one can never go wrong with chocolate yea? πŸ˜›

– .: Baker Lee :.



  1. These are wonderful! You made those bananas very proud. πŸ™‚

  2. Baking with bananas is the best! I have recently made a few banana breads. Your banana muffins look nice and moist and light and fluffy and good! Chocolate…mmm…

  3. These look yummy!!!

  4. Yummylicious! Thanks Amanda-san! d limited edition is really nice wor! arigato~! shucks loh, i regretted sharing d nice cupcakes.. hehe. but den, i love my frens and i dun mind sharing great stuff wif them! i serious do think, next time u can open ur own confectionary shop and come up wif creative interesting cakes & such!

  5. Patricia: *blush* Thanks for the encouraging comments. πŸ™‚

    Kevin: since you are into Korean cuisine recently, maybe we can try make a savory dish with bananas? πŸ˜›

    Gretchen: hee~ they are simple to make as well!

    ZY: ❀ i’m glad u like it! and also proud that you are so willing to share! *wink* i’ll continue learning to make more yummy stuffs k!

  6. Hi there, I got here through Tastespotting and loved your gorgeously soft banana cupcakes! I wanted to make them, but was confused – in the ingredients you state “plain flour”, but in the instructions you use cake flour – which one did you use? Thanks, J

  7. Hi Jessica,

    opps! i’m sorry, it was a typo~ it should be cake flour. Thanks for spotting it. πŸ™‚

  8. Thanks! πŸ™‚

  9. Those banana cupcakes look so good…the crumb appears so tender!

  10. cakebrain: *curtsy* thanks for the kind words! πŸ™‚ u should try this! it’s good! *nod*

  11. You’ve been baking up quite a storm dear girl. I love these…very pretty & delicious looking! Love the look of the crumb; the pictures are great too Mandy…WAY TO GO!!

  12. deeba! *giggle* my storm is nothing compared to yours! look at what you have done… OMG love everything u showcase on your blog!

  13. Hi Amanda,
    Your banana cups looks gorgeous! I discover your blog thru’ Small Small Baker’s. I have linked you up.

  14. I made your cupcakes and they were delicious, but turned out a bit dry. Do you have any suggestions on what I may have done wrong or how to make them more moist?

  15. Emily: πŸ˜€ Thanks for dropping by!

    Bina: dry cupcakes might be due to a couple of reasons, like overbeating or long baking time, u need to adjust baking time according to the size of your cupcakes. πŸ™‚ hope that helps…

  16. May i know what is the particular type(Name)of banana you used for this cupcake? Many told me so long as its ripe, it doesn’t matter what type of banana. But i love those tiny black stripe occured on banana cake, and i noticed certain banana does not have this.kindly advice.

  17. Hi Feli,

    I’m using asian bananas… :p Not really sure of the name of type though. But i would advise not using del monte banana.

  18. […] Banana Cupcakes Filed under: cupcake — Tags: bananas, cake flour, caster sugar — halle1976 @ 6:00 am from Amanda […]

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  20. I am AMAZED with this method πŸ™‚ one of the best cakes i have ever made, Went with a round single tin and coated with cream cheese vanilla frosting. absoultly delightfull

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